Carne Asada

3 lbs. Carne Ranchera

1/4 Cup Olive Oil

1/2 Cup Freshly Squeezed Lemon Juice

2 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1/2 Tsp. Oregano

Serve on top of: Corn tortillas

Top with: diced onion, cilantro, salsa, avocado, and a squeeze of fresh lime

Combine all of the ingredients into a dish cover and refrigerate for a minimum of 4 hours. Remove from the refrigerator 30 minutes prior to cooking.

Pre-heat your grill and cook the carne ranchera for 1-2 minutes on each side; depending on how thick or thin your butcher cut the strips of steak.

Remove the carne ranchera from the grill let cool for 5 minutes and chop up into smaller pieces. Heat up your tortillas straight on the grill until heated through, flipping occasionally, these will burn if you're not careful.